Recipe: Red Chile Hummus

This piquant chickpea spread, made by Chef Tom Kerpon at Tanti Luce 221, is easy for home cooks to reproduce.

This piquant chickpea spread, made by Chef Tom Kerpon at Tanti Luce 221, is easy for home cooks to reproduce. The true Chimayó red chile used by the chef isn’t always simple to come by, but any New Mexican red chile can be substituted. Tahini, the Middle Eastern ground sesame spread, can be found in well-stocked supermarkets these days, usually near the nut butters. Serve with triangles of toasted pita bread, crackers, and crudité.

Makes about 2 cups

15-ounce can garbanzo beans, drained and rinsed

1/4 cup tahini sesame paste, plus 1tablespoon sesame oil from the jar

1-4 cup olive oil or canola oil

2 to 3 teaspoons freshly squeezed lemon juice

2 garlic cloves, chopped

1 teaspoon ground cumin

1/2 to 1 teaspoon ground dried hot Chimayó chile powder

Salt

In a food processor, combine all of the ingredients, starting with the smaller amounts of lemon juice and chile. Puree until the mixture has become a smooth thick spread. Taste and adjust seasonings, if you wish. For best flavor, refrigerate for about 30 minutes before serving. Hummus keeps for several days.